Homemade condensed milk is sugar, butter, and a pinch of salt dissolved in boiling water into a syrup, mixed with powdered milk, and blended until smooth and thick, then jarred and chilled. It takes 15 minutes of preparation and 5 minutes of cooking, and serves 4.
A creamy, sweet milk for desserts, fruit, and coffee that you can make in the amount and thickness you need.
How to Make Condensed Milk?
It is so easy you will wonder why you did not make it before. You control the amount and the texture, and you no longer need to buy it.
Nutritional Information
Each serving of homemade condensed milk contains approximately 270 kcal, 45 g of carbohydrates, 7 g of fat, 7 g of protein, 45 g of sugars, 20 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Condensed Milk Recipe
Preparation: 15 minutes
Cooking: 5 minutes
Servings: 4
Ingredients
- 150 g (¾ cup) of granulated sugar
- 100 g (1 cup) of powdered milk
- 70 ml (5 tablespoons) of boiling water
- 1 tablespoon of butter
- 1 pinch of salt
Instructions
- In a medium bowl, combine the sugar, salt, and butter, add the boiling water, and stir until melted and syrupy. Add the powdered milk and stir until even.
- Pour the mixture into a blender cup and blend until smooth and lump free. Check the consistency and add a little more boiling water if needed, blending again until it reaches the thickness you want.
- Pour the condensed milk into a clean, sterilized jar and let it cool to room temperature. Keep covered and refrigerated, and use within 5 to 6 days.
Additional Tips
Blend it
You can mix by hand, but a stick blender or blender gives a finer, lump free texture, especially if the powdered milk does not dissolve at first.
Thicker version
For thicker condensed milk, warm it gently over very low heat for a few extra minutes after blending, stirring constantly.
Sterilize the jar
A sterilized jar helps it keep for the full 5 days.
Make dulce de leche
Cook it longer over low heat, stirring, and it turns into a quick caramel spread.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Whole powdered milk | Lactose free powdered milk | 100 g | Same method |
| Granulated sugar | Brown sugar | 150 g | Darker, caramel notes |
| Butter | Coconut oil | 1 tbsp | Dairy note lost |
| Boiling water | Hot milk | 70 ml | Richer |
Frequently Asked Questions (FAQs)
1. Why is my condensed milk runny?
Too little powdered milk or too much water. Add more powdered milk gradually until it thickens, or if you use the traditional method, keep cooking until it reduces. It should coat a spoon in a thick layer.
2. How long does it keep?
About 5 days in the fridge in an airtight container. Unlike store bought, it has no preservatives. Freezing is not recommended.
3. Can I use artificial sweeteners?
It is not recommended. Stevia or sucralose do not give the thick texture and can leave a metallic taste; sugar sweetens, thickens, and preserves.
4. Can I make it lactose free?
Yes, with lactose free powdered milk in the same proportions. Almond, coconut, or oat milk also work, but with the traditional method, reducing them slowly with the sugar, and the result is darker with a slightly different flavor.
History and Origin of Condensed Milk
Condensed milk was invented in the 19th century as a way to preserve milk and extend its shelf life, at a time when food poisoning from spoiled dairy was common.
Did You Know?
Milk is an excellent source of calcium, essential for bones, teeth, muscles, and nerves, and provides vitamin D, vitamin B12, riboflavin, phosphorus, and potassium.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Condensed Milk Caramels Recipe
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